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Cream Cheese Cupcakes

6 years ago / food / baker girl

I baked cupcakes again! This time round with a different recipe and with cream cheese frosting!

Tonight was Stay In Sunday!

The hubs made his signature spaghetti carbonara (seriously, it's the BEST in town!) and because we had one extra bottle of thickened cream, I decided to use it up by baking cupcakes. Again.

This is a different recipe from my previous batch - I find these new ones to be softer, more moist and lighter, and therefore went especially well with the cream cheese frosting!


(Makes 12)


For the cupcakes

  • 3 eggs
  • 300ml thickened cream (I used dairy farmers)
  • 2 tsp vanilla essence
  • 130g sugar
  • 170g all purpose flour
  • 10g of baking powder
  • (Optional) Lindt dark chocolate with a touch of sea salt

For the icing

  • 250g cream cheese (I used Philadelphia Cream Cheese Original)
  • 110g butter
  • 450g icing sugar
  • 2 tsp vanilla essence


(For cupcakes)

1) Preheat your oven to 180ÂșC.

2) Crack eggs and pour into a mixing bowl. Pour in thickened cream and beat with electric mixer for 1 minute. (Tip: I used my iPhone timer cause I didn't want to over/ under beat things)

3) Add vailla essence and sugar and beat for 3 minutes.

4) Fold in the flour in stages and combine very gently and stop as soon as combined. Do not over-mix or it will produce too much gluten. Too much gluten causes a cracked and domed top.

5) Spoon the mixture into a 12-hole muffin pan lined with paper cases until they are 3/4 full.

Without choco centre

6) (Optional) Insert 1/3 a square of Lindt dark chocolate diagonally into the batter. This will give it a molten choco centre. (I might have omitted this step since I already have frosting but the husband specially requested for this cause it was SO GOOD the last time I did this.)

With choco centre

7) Bake for 18-20 minutes or until light golden and a toothpick inserted into a cupcake comes out clean.

8) Remove from oven and place on a wire rack to cool.

(For frosting)

9) Beat softened butter and cream cheese until well blended.

10) Add icing sugar and vanilla, beat till creamy.

11) Put into fridge to chill so it will thicken. (Very important or the frosting will be too runny!)

Once the cupcakes are completely cool, it's time to frost 'em!

(What I did was to put the frosting into a clear plastic bag and cut a small hole at the tip)

xx Enjoy!